Naan (Soft Leavened Flatbread)
Local name: نان
In short: Soft, bubbly yeasted flatbread with a blistered crust, baked on a very hot stone or skillet and brushed with butter, made for scooping up curries. It takes about 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 1 h 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Most Pakistani families buy their naan hot from the neighborhood tandoor, but a very good version can be made at home. This dough uses yeast, yogurt and milk, which give a soft, slightly chewy crumb that stays pliable after baking. The key is intense heat: a preheated stone or steel, or a heavy skillet, makes the bread puff and blister in minutes. Brush the naan with butter and use it to scoop up curries and kebabs.
Instructions
- Stir the yeast and sugar into the warm milk and leave for 5 minutes, until foamy.
- Whisk the flour, baking powder and salt in a large bowl. Add the yogurt, oil and the yeast mixture and mix into a soft dough, adding warm water a spoonful at a time if it feels dry.
- Knead for 8 to 10 minutes, until smooth and elastic. Place the dough in an oiled bowl, cover and let it rise for 1 to 1 1/2 hours, until doubled in size.
- Set a baking stone, steel or upside-down heavy baking sheet on a rack in the upper third of the oven. Preheat the oven to 250°C (480°F) for at least 30 minutes.
- Divide the dough into 6 balls of about 105 g (3 3/4 oz) each, cover and rest for 10 minutes. Roll or stretch each into an oval about 5 mm (1/4 in) thick. Brush lightly with water, sprinkle with the nigella and sesame seeds and press them in.
- Bake 2 naan at a time directly on the hot surface for 3 to 4 minutes, until puffed with brown blisters. For extra char, finish them under the broiler for 30 seconds.
- Brush the hot naan with melted butter, wrap them in a clean towel to stay soft and serve warm.
Tips
- A very hot surface is what gives naan its puff and blisters, so preheat the stone for a full 30 minutes. With no stone, cook each naan in a dry cast-iron skillet over high heat, covered, for about 2 minutes per side.
- Wrap the naan in a towel as they come out so the steam keeps them soft. For garlic naan, brush them with melted butter mixed with grated garlic and chopped coriander.
Questions and answers
Why is yogurt added to naan dough?
Its acid and fat soften the crumb and help the bread brown, giving the slightly tangy flavor and soft texture of tandoor naan.
Can I make naan without yeast?
Yes. Skip the yeast, raise the baking powder to 2 teaspoons and use 180 g (3/4 cup) of yogurt in place of the milk. Rest the dough for 30 minutes before rolling. The bread is denser but still soft.
How do I store and reheat naan?
Keep cooled naan in an airtight bag for 2 days or freeze them for 2 months. Reheat in a hot dry skillet, or wrapped in foil in a 180°C (350°F) oven for about 5 minutes.
How long does it take to make Naan (Soft Leavened Flatbread)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Naan (Soft Leavened Flatbread)?
About 330 kcal per serving, with 8 g of protein, 47 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 47 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
